JPH0484873A - Vinegared soy sauce - Google Patents
Vinegared soy sauceInfo
- Publication number
- JPH0484873A JPH0484873A JP2199930A JP19993090A JPH0484873A JP H0484873 A JPH0484873 A JP H0484873A JP 2199930 A JP2199930 A JP 2199930A JP 19993090 A JP19993090 A JP 19993090A JP H0484873 A JPH0484873 A JP H0484873A
- Authority
- JP
- Japan
- Prior art keywords
- soy sauce
- medicinal herbs
- vinegared
- vinegar
- herbs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 12
- 235000008216 herbs Nutrition 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract description 3
- 240000007926 Ocimum gratissimum Species 0.000 abstract description 3
- 240000002657 Thymus vulgaris Species 0.000 abstract description 3
- 235000007303 Thymus vulgaris Nutrition 0.000 abstract description 3
- 239000001585 thymus vulgaris Substances 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 2
- 235000013628 Lantana involucrata Nutrition 0.000 abstract description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract description 2
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 abstract description 2
- 240000007673 Origanum vulgare Species 0.000 abstract description 2
- 240000009164 Petroselinum crispum Species 0.000 abstract description 2
- 244000178231 Rosmarinus officinalis Species 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract description 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 2
- 235000008397 ginger Nutrition 0.000 abstract description 2
- 235000011197 perejil Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 230000007721 medicinal effect Effects 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000000691 Houttuynia cordata Species 0.000 description 1
- 235000013719 Houttuynia cordata Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005118 dietary health Nutrition 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- -1 perapa Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Description
【発明の詳細な説明】
（イ）ｓｌｌ上上利用分野
西洋では香りと薬効のある草木を薬草ハーブと定義する
。この薬草Ｉ＼ブはフランス料理にはかかせない材料で
ある０本発明は一般家庭の食卓で簡単に食べられ、食生
活と健康管理に貢献することを目的としたしょうゆボン
酸に係るものである０本願で薬草ハーブとは香りと薬効
のある草木のことである。一般に知られているａ−ズマ
リー タイム 才しガノ、パセリ オニオン、バジル、
ジンジャ、ミントから１日本古来のドクダミ、ヨモギ、
ゲンノウシ、ウコウ等も薬草ハーブである。 また本願
でしょうゆボン酸とはしょうゆと酢の混合物のことであ
る。DETAILED DESCRIPTION OF THE INVENTION (a) Sll Field of Application In the West, plants with aroma and medicinal properties are defined as medicinal herbs. This medicinal herb is an indispensable ingredient in French cooking.The present invention relates to soy sauce bonic acid that can be easily eaten at the table of ordinary households and is intended to contribute to dietary habits and health management. Medicinal herbs Herbs are plants that have a scent and medicinal properties. Commonly known a-summary thyme, parsley, onion, basil,
From ginja and mint to 1. ancient Japanese dokudami, mugwort,
Gennoushi, Ukou, etc. are also medicinal herbs. Also, the soy sauce bonic acid of the present application is a mixture of soy sauce and vinegar.
（ロ）従来技術
従来、薬草ハーブといえば、ハーブティーのごとく お
茶にして食生活にとりいれる程度が一般的であった。(b) Prior art In the past, medicinal herbs were generally made into tea and incorporated into the diet, such as herbal tea.
（ハ）発明が解決しようとする課題
薬草ハーブといえば、臭いが強烈に個性的であり、この
偏性な、緩和しない限り、いくら健康に 良くても消費
するものではない。(c) Problems to be solved by the invention Herbs have a strong and unique odor, and unless this biased smell is alleviated, they cannot be consumed, no matter how good they are for health.
（ニ）課題を解決するための手段
複数種類の薬草ハーブの細片をしょうゆボン酸に混合し
た。(d) Means for solving the problem: Pieces of multiple types of medicinal herbs were mixed into soy sauce bonic acid.
（ホ）作用
薬草ハーブは、強烈な個性的芳香をだす６しかし複数種
類管混合するとやわらかなグルメ的芳香になる。そして
０本伝統の一造技術で製造されたしょうゆと酢は西洋文
化にない調味料である。薬草ハーブはこの日本の調味料
しょうゆボン酸のあっさり味の中でまじりあい はのか
な未体験の味をだす、野菜ドレッシングとして、焼肉タ
レとして色々利用で５る。 これにより、一般食生活の
中に、薬草ハーブを食べることが強制ではなく、自然に
定着する。(E) Functional Herbs Herbs give off a strong, unique aroma.6 However, when mixed together, it becomes a soft gourmet aroma. Soy sauce and vinegar, made using traditional techniques, are seasonings not found in Western culture. Medicinal herbs blend into the light taste of this Japanese seasoning, soy sauce and bonic acid, creating a fleeting and unexplored taste.They can be used in a variety of ways, such as vegetable dressings and yakiniku sauces. As a result, eating medicinal herbs becomes a natural part of the general diet, rather than being forced.
（へ）実施例
しょうゆポン酢ｌリッターにローズマリー タイム、オ
レガノオニオノ バジル、ジンジャ、パプリカ、ペラパ
ー、ナツメグ、乾燥野菜を各ｌθ％づつ混合した混合物
１０ｇを混合する。(f) Example 10 g of a mixture of rosemary thyme, oregano, oniono, basil, ginger, paprika, perapa, nutmeg, and dried vegetables in lθ% of each was mixed with 1 liter of soy sauce and ponzu sauce.
これを焼肉のタレとして使用すれば 香りといい味とい
い従来には全ビなかった調味料となる。もちろん野菜ド
レ７ンングとして使用すれば同様に従来には全くなかっ
た味となる。If you use this as a sauce for yakiniku, it will be a seasoning that has a nice aroma and taste, something that was not previously available. Of course, if it is used as a vegetable dressing, it will have a taste that was not previously available.
（ト）発明の効果
従来、お茶程度にしか利用しなかった薬草ハーブをおい
しくズバリ食べてしまうのである。Ｉ！康管理は食生活
からである。このことはだれも否定しないはずである。(G) Effects of the invention The medicinal herbs that were previously only used for tea can now be eaten deliciously. I! Health management begins with diet. No one should deny this.
現在１日本で眠たきり老人、ボケ老人の方が６０万人い
るといわれるが食生活に真剣にとりくめば この６０万
人の一人にならなくてすむとまで言われる。It is said that there are currently 600,000 sleep-ridden or lazy elderly people in Japan, and it is even said that if you take your eating habits seriously, you won't have to become one of these 600,000 people.
Claims (1)
しょうゆポン酢。Soy sauce ponzu is a mixture of soy sauce and vinegar with strips of multiple types of medicinal herbs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2199930A JPH0484873A (en) | 1990-07-27 | 1990-07-27 | Vinegared soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2199930A JPH0484873A (en) | 1990-07-27 | 1990-07-27 | Vinegared soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0484873A true JPH0484873A (en) | 1992-03-18 |
Family
ID=16415963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2199930A Pending JPH0484873A (en) | 1990-07-27 | 1990-07-27 | Vinegared soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0484873A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343414A (en) * | 1993-06-08 | 1994-12-20 | Maruhara:Kk | Seasoning liquor and its production |
| CN103005379A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Sauce-vinegar for decreasing blood sugar and preparation method of sauce-vinegar |
-
1990
- 1990-07-27 JP JP2199930A patent/JPH0484873A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343414A (en) * | 1993-06-08 | 1994-12-20 | Maruhara:Kk | Seasoning liquor and its production |
| CN103005379A (en) * | 2012-11-30 | 2013-04-03 | 阜阳九珍食品有限公司 | Sauce-vinegar for decreasing blood sugar and preparation method of sauce-vinegar |
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